Serves: 36 slices
Preparation time: 10 minutes
Cooking time: 25 minutes

Ingredients
2 cups traditional rolled oats
1 cup shredded coconut
1/2 cup self raising flour
2 tsp baking powder
1/2 cup sultanas
1/2 cup whole roasted almonds, roughly chopped
1 cup melted butter
1/4 cup honey
2 tbsp tahini
1 packet dark chocolate chips

Method 

1. Preheat oven to 180 degrees Celsius. Line a 20x30cm baking tray with baking paper.
2. In a large bowl, combine all dry ingredients and mix well.
3. In a separate bowl, combine melted butter, honey and tahini, then mix through the dry ingredients.
4. Press mixture into prepared slice tin. Sprinkle the top with chocolate chips.
5. Bake in the oven for 20 minutes or until lightly golden. Remove from the oven and allow to cool for 10 minutes. Whilst still in the baking tin, slice into small bars.
6. Place the slice in the refrigerator to cool and set. When set, bars can be stored in an airtight container in the fridge.

The post RECIPE ~ Oat & Honey Slice appeared first on Norwood Place.

Serves: 4
Preparation time: 10 minutes
Cooking time: 30 minutes

Ingredients
400ml coconut milk
4 cups chicken stock
2 tbsp chilli bean paste
1 lemongrass stalk, bruised
5cm piece ginger, thinly sliced
1/2 bunch coriander, roots trimmed
2 large chicken breast fillets
1 tbsp fish sauce
Juice of 1 lime
2 tbsp maple syrup
1 1/2 cups brown rice
1/3 cup black wild rice
200g green beans, blanched
Thai basil & mint leaves, to serve

Method 

1. Place coconut milk, chicken stock, chilli bean paste, lemongrass, ginger & coriander roots in a large saucepan over medium heat. Bring to the boil, stirring to combine.
2. Reduce heat to low. Add chicken, cover & simmer for 5 mins, then remove from heat. Set aside, covered, for 25 mins. Remove cooked chicken from stock & set aside. Stir fish sauce, lime juice & maple syrup through stock.
3. Cook rice according to packet instructions. Divide among serving bowls & ladle over stock. Using two forks, shred chicken & divide among bowls. Top with beans, Thai basil, mint & coriander leaves to serve.

The post RECIPE ~ Coconut & Chilli Poached Chicken appeared first on Norwood Place.

Serves: 2
Preparation time: 15 minutes
Cooking time: 15 minutes

Ingredients
2 rump steaks
50g blue cheese
1 tbsp butter
1 small red onion, thinly sliced
2 thyme sprigs
1 tbsp red wine vinegar, or balsamic vinegar
1 tbsp dark brown sugar
2 tbsp mayonnaise
1 tbsp Dijon mustard
1/2 tbsp honey, melted
4 slices bread, toasted
Large handful leafy greens
Vegetable oil, for brushing

Method 

1. Set a heavy-based frying pan over a high heat. Pat the steaks dry with paper towel, then brush with a little oil & season with salt. For a medium steak, cook for 3-4 mins on each side, then leave to rest in a warm place.
2. Add a splash of water to the pan, then scrape the bottom with a wooden spoon to lift any charred remnants. Turn the heat down to low, add the butter & stir in the onion, thyme & salt. Cook, stirring regularly, for 10-15 mins until softened & beginning to colour. Stir in the vinegar & sugar, then cook for an additional 5 mins until reduced & sticky.
3. Meanwhile, mix the mayo, mustard & honey in a small bowl. Slice the rested steak into strips. Spread the toast with the mustard mayo, then top one slice with the leaves, steak & onions. Crumble over the cheese, then top with the other slice of toast & serve.

The post RECIPE ~ Steak Sarnie with Blue Cheese appeared first on Norwood Place.